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Simple Grilled Teriyaki Salmon - Image 2

Simple Grilled Teriyaki Salmon

A quick and easy recipe for grilled salmon with a homemade teriyaki glaze. Perfect for a healthy weeknight dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main
Cuisine: Japanese-American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets about 6 oz each, skin on
  • 1/2 cup soy sauce low-sodium preferred
  • 1/4 cup mirin
  • 1/4 cup sake or dry white wine
  • 3 tablespoons brown sugar
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 2 tablespoons water for cornstarch slurry
  • 1 green onion sliced, for garnish
  • 1 sesame seeds toasted, for garnish

Equipment

  • Grill
  • Saucepan
  • Whisk
  • Basting brush
  • Meat thermometer

Method
 

  1. In a small saucepan, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves.
  2. Reduce heat to low and whisk in the cornstarch slurry. Continue to simmer, stirring constantly, until the sauce thickens, about 2-3 minutes. Remove from heat and let cool.
  3. Preheat your grill to medium-high heat, around 400°F (200°C).
  4. Pat the salmon fillets dry with paper towels and brush both sides with the teriyaki sauce, reserving some for basting.
  5. Place the salmon, skin side down, on the grill. Close the lid and grill for about 4-5 minutes.
  6. Baste the top of the salmon with more teriyaki sauce, then carefully flip the fillets. Grill for an additional 3-4 minutes, or until the internal temperature reaches 145°F (63°C).
  7. Remove the salmon from the grill and let it rest for a few minutes. Brush with the remaining teriyaki sauce and garnish with green onions and sesame seeds before serving.

Notes

Chef's Tips:
• For a deeper flavor, marinate the salmon in the teriyaki sauce for 30 minutes before grilling.
• Avoid overcooking the salmon to prevent it from drying out.
• Serve with steamed rice and a side of grilled vegetables for a complete meal.
Food Safety:
• Ensure salmon reaches an internal temperature of 145°F (63°C) for food safety.
• Refrigerate leftovers promptly and consume within 3 days.